Description
This Sugar Free BBQ Grilled Chicken recipe offers a flavorful and healthy alternative to traditional BBQ chicken by using a homemade sugar-free sauce made with ketchup, coconut aminos, and spices. Perfectly grilled chicken breasts are brushed with a tangy, slightly spicy barbecue sauce that is low in sugar and packed with bold, smoky flavors. Ideal for a quick weeknight meal or outdoor grilling session, this recipe yields tender, juicy chicken that the whole family will love.
Ingredients
Scale
Chicken
- 4-5 chicken breasts
- 1 tbsp extra virgin olive oil
- Salt & pepper, to taste
Sugar Free BBQ Sauce
- ½ cup ketchup
- â…“ cup coconut aminos
- 1 tsp apple cider vinegar
- 1 tsp chili powder
- 1 tsp ground mustard
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat, ensuring the surface is hot but manageable for optimal cooking and to prevent sticking.
- Prepare the BBQ Sauce: In a small bowl, combine ketchup, coconut aminos, apple cider vinegar, chili powder, ground mustard, salt, black pepper, garlic powder, and onion powder. Stir well until smooth and set aside for use during grilling.
- Season the Chicken: Brush the chicken breasts with olive oil on both sides to prevent sticking, then season both sides with salt and pepper according to your taste preference.
- First Grill: Place the chicken breasts on the hot grill and cook for 3-5 minutes, allowing them to sear properly until they can be flipped easily without sticking.
- First Sauce Brush and Heat Adjustment: Flip the chicken breasts and brush one-third of the prepared BBQ sauce over the top. Reduce the grill heat to medium to cook chicken evenly.
- Second Grill and Sauce Application: Grill the chicken for another 3-5 minutes, then flip again and brush another one-third of the BBQ sauce onto the chicken to deepen the flavor.
- Final Flip and Sauce Application: Flip the chicken one final time and brush the remaining BBQ sauce over the top. Continue grilling for about 3 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Rest the Chicken: Remove the grilled chicken breasts from the grill and allow them to rest for 5 minutes to let the juices redistribute, ensuring moist and tender meat before slicing and serving.
Notes
- Use a meat thermometer to check that the chicken is fully cooked to 165°F for safe consumption.
- If you don’t have coconut aminos, you can substitute with low-sodium soy sauce, though it will add a little more sodium.
- Allowing the chicken to rest before slicing helps retain juiciness.
- This BBQ sauce can be made ahead and stored in the refrigerator for up to a week.
- For added smoky flavor, consider using a charcoal grill instead of gas.
